Jolly Roger Baked Chicken Recipes

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

JOLLY ROGER BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Honey, Lime, Butter Drizzle: In a small bowl combine the honey, melted butter, lime zest and lime juice, blend well and set aside until needed.
• When assembling the chicken, I used two large bowls for the liquid ingredients and two large plates for the flour and cornflake mixtures. I found it easier to coat the chicken this way, but feel free to use bowls if you prefer.
• In the first bowl add the evaporated milk and in the second bowl add the scrambled eggs.
• On the first plate add the flour, ginger, garlic powder, sea salt and black pepper, mixing well and to the second plate add the cornflake crumbs, coconut and red pepper flake if using and mix well.
• Working with one piece of chicken at a time, dip the boneless skinless chicken breast in the evaporated milk, shaking off any excess milk and then dip into the flour mixture.
• Next dip the chicken into the scrambled egg mixture, allowing the excess egg to run off then dip the chicken into the cornflake crumb mixture, pressing the flakes to the chicken to help them stick.
• Finally, transfer the coated chicken to a lightly oiled baking sheet and drizzle the melted butter on top and bake in preheated oven for 25 - 30 minutes, or until the crust is crispy and the chicken is cooked through.
• When ready drizzle the honey, lime and butter mixture over the chicken and serve with a simple green salad for a nice light meal.

JUICY OVEN BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
• Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

JOLLY ROGER (DRINK)

Steps:

• Put rum, Galliano, apricot brandy, and orange juice with ice in a cocktail shaker. Shake well.
• Strain over ice into a tall glass.
• Decorate with the fruit slices.

CHICKEN RICE ROGER

Steps:

• Rinse chicken and dust with flour.
• Brown chicken in a little oil.
• Spray a casserole dish lightly with Pam or cooking oil.
• Put in rice, salt and pepper to taste, and strew onion about.
• Add mushrooms, juice and all.
• Arrange chicken artfully on top, pour the chicken broth over all.
• Dot with butter.
• Cover and bake for 1 hour in a preheated 350 degree oven.

EASY SMOTHERED OVEN CHICKEN BREASTS

Steps:

• Place chicken in a casserole dish.
• Season to your liking with salt, pepper,and garlic powder (both sides).
• In a saucepan, combine all soups and butter, mix well (if too thick add 1/4 cup water); pour over chicken.
• Cover with foil and bake at 350°F for 25 minutes.
• Add carrots and potatoes.
• Cover and return to oven for 35 minutes.
• Serve with rice!